Ranch Crispy Chicken

Ranch Crispy Chicken

246 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
CHRISTYJ
Recipe by  CHRISTYJ

“This recipe is both delicious AND insanely easy!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.
  3. Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Serve with rice or potatoes, if desired.

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Reviews (246)

Rate This Recipe
Katie K.
102

Katie K.

This is one of the first recipes I've tried from this site, and has become a staple in our house. Here are the tweaks I've made: First, I cover the chicken breasts in mayo (sounds gross, and I don't like mayo, but it keeps the bread crumbs on and the chicken moist). For two chicken breast halves, I mix and coat with 1/2c bread crumbs, 2Tbl Ranch Dressing mix, and a dash of paprika. Love it!

Lisa Marshall
82

Lisa Marshall

awesome recipe for people to tweak with... Instead of using dry ingredients i used peppercorn ranch dressing in a bottle, to coat the chicken, then seasoned my bread crumbs with black pepper, oregano, parsley , garlic salt, bit of dill... heaven!!!!

JSCHAUFE
73

JSCHAUFE

This chicken is very good & quick & very light... I have made this many times, I do have a suggestion... to make it more moist - brush plain non-fat yogurt on the chicken before the breadcrumb mixture... it doesn't alter the taste, but provides a moisture to the chicken which is outstanding!!! (please note, that I do not think ANY recipe should be altered until it has been tried as written)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 6.1 g
  • 2%
  • Protein
  • 27.8 g
  • 56%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

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